For the vegetarian this summer.
since 2019. What I love about these burgers, despite the fact that the ingredient list includes mushrooms, pea protein, black beans, and quinoa, is that its texture is uniform—no stray corn kernels or bean skins in sight. It’s chewy, salty, and smoky, and while nothing about the taste screams “seaweed,” there’s definitely a note of brine in there.
Size-wise, this veggie burger is thick enough to make its presence known but thin enough to leave room for all those toppings I love. I’d eat it even if it weren’t made of a super-cool, planet-saving seaweed., meaning it doesn’t need to be watered, fertilized, or fed in any way, nor does it need cleared land to grow—it’s under the sea! And not only is kelp lower maintenance than your pandemic haircut, it also gives back: The crop actually pulls carbon dioxide out of the atmosphere.
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